Move over store-bought chili powder! With an incredibly robust and vibrant flavor, NOTHING compares to homemade chili powder made from scratch – it’s a total game changer!
We all know people who claim to make THE best chili on the planet. You may be one of them. And you may be right. But what I’m offering you is a secret ingredient to add to your already amazing chili…it’s a total game changer.
Why? Because nothing – and I mean no fancy doodad gourmet store-bought or special ordered chili powder – can compare to homemade chili powder!
And by that I don’t mean taking a bunch of pre-ground spices and mixing them together, because that’s maybe only slightly better than store-bought chili powder.
No, I’m talking about using fresh, whole dried chili peppers and whole spices, and roasting and grinding everything. Yes, I’m talking from scratch, with the best ingredients.
In 10 minutes you’ll have a stash of the freshest, most aromatic and flavorful chili powder EVER. And with it you’ll take your proud chili recipe, Mexican food, roasted meats, veggies and more to a whole new level!
How to Use Chili Powder
Use your special homemade chili powder to give a deeply rich flavor and color to your chili and a whole host of other favorite Mexican dishes.
Sprinkle some on your chicken or beef before roasting or grilling, or add a spoonful to give life and zest to your soups, stews, beans and vegetables.
Try it in our Pozole Rojo!
Try it in our Grilled Steak Fajitas!
The bold and vibrant flavor of your homemade chili powder will also transform your homemade barbecue sauces.
Try it out in our Cherry Barbecue Sauce!
You can use any variety of chile pepper you like, but for the best, most complex flavor, we recommend using a variety. I like to use a combination of ancho chile peppers and guajillo chile peppers. And if you like a bit heat, add some arbol and/or cascabels. And any other varieties you like.
Be selective about which dried chiles you use. The ones in grocery stores are nearly always old, dry, brittle and flavorless. Freshly dried chile peppers should be soft, supple and aromatic. I have been very happy with and recommend this brand’s ancho and guajillo peppers.
Ready to make some show-stopping homemade chili powder?
Let’s get started!
Remove the stems from the dried chilies and scrape out and discard the seeds and membranes. Heat a cast iron or heavy pan over medium-high heat and place the chilies in the pan single file so they’re not overlapping. Roast on both sides just until fragrant (approx. a couple of minutes) being very careful not to scorch them or they will taste bitter. Remove and let cool.
Place the whole spices in the pan and roast until very fragrant, being careful not to scorch them (a couple of minutes). Remove and let cool completely.
Once the chilies and spices are completely cooled, place them in a blender or spice/coffee grinder with the remaining ingredients and pulse until it’s a powder.
Transfer to an airtight jar for storage.
For best flavor use within a few weeks.
Enjoy!
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BEST Chili Powder (from scratch)
Ingredients
- 4 ounces dried red chile peppers (we highly recommend a combination of ancho, guajillo and any other variety you like, and if you want heat add some arbol and/or cascabel peppers)
- dried ancho chiles (I use this brand)
- dried guajillo chiles (I use this brand)
- 3 tablespoons whole cumin seeds
- 2 tablespoons garlic powder
- 1 1/2 tablespoons dried Mexican oregano
- 2 teaspoons whole coriander seeds
- 1 teaspoon smoked paprika
- 3 whole cloves (or 1/8 teaspoon ground)
- 2 small allspice berries (or 1/8 teaspoon ground)
Instructions
- Remove the stems from the dried chilies and scrape out and discard the seeds and membranes. Heat a cast iron or heavy pan over medium-high heat and place the chilies in the pan single file so they're not overlapping. Roast on both sides just until fragrant (approx. a couple of minutes) being very careful not to scorch them or they will taste bitter. Remove and let cool. Place the whole spices in the pan and roast until very fragrant, being careful not to scorch them (a couple of minutes). Remove and let cool completely.
- Once the chilies and spices are completely cooled, place them in a blender or spice/coffee grinder with the remaining ingredients and pulse until it's a powder. Transfer to an airtight jar for storage. For best flavor use within a few weeks.Makes about 1 cup of chili powder.
Pete Lund says
In Mexico after seeding the chilis are heated on a medium-hot comal or frying pan first skin side down for 15 seconds or so and then flipped over flesh side own and heated until the flesh has a tobacco-like color.
RTE says
The membranes are full of flavor – don’t throw them out!